Stove Top Hungarian Goulash
Warm, hearty, and steeped in traditional flavors, Stove Top Hungarian Goulash is the ultimate comfort food for any season. This one-pot dish features tender chunks of seared beef chuck, slow-simmered to perfection with sweet paprika, garlic, and optional caraway seeds for an authentic touch. Loaded with rustic ingredients like golden onions, potatoes, and carrots, all bathed in a rich tomato and beef broth, this goulash is a soul-satisfying classic that’s easy to make on your stovetop. Finished with a tangy dollop of sour cream and a sprinkle of fresh parsley, it’s a visually stunning dish that pairs beautifully with crusty bread or buttery egg noodles. Ready in just over two hours, this recipe is perfect for family dinners or cozy gatherings, delivering all the robust, savory flavors that Hungarian cuisine is renowned for.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 large yellow onions (chopped)
- 3 cloves garlic (minced)
- 3 tablespoons sweet paprika
- 1 teaspoon caraway seeds (optional)
- 1 14.5-ounce can diced tomatoes (with their juices)
- 4 cups beef broth
- 3 medium potatoes (peeled and cut into 1-inch chunks)
- 3 medium carrots (peeled and sliced into 1/2-inch pieces)
- 2 leaves bay leaves
- 0.5 cup sour cream (for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and black pepper.
Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove the browned beef and set aside.
Lower the heat to medium and add the chopped onions to the pot. Cook for 5-8 minutes, stirring occasionally, until onions are softened and golden.
Add the minced garlic, sweet paprika, and optional caraway seeds to the onions. Stir constantly for 1 minute to release the aromatic flavors.
Return the seared beef to the pot, then stir in the diced tomatoes (with their juices) and beef broth. Bring the mixture to a simmer.
Add the potatoes, carrots, and bay leaves to the pot. Stir to combine, then reduce the heat to low. Cover and let the goulash simmer gently for 1.5 to 2 hours, or until the beef and vegetables are tender.
Once cooked, taste the goulash and adjust the seasoning with additional salt and pepper, if needed.
Ladle the goulash into serving bowls. Top each bowl with a dollop of sour cream and a sprinkle of fresh parsley for garnish.
Serve hot with crusty bread or over egg noodles for a complete meal.
Nutrition Facts
Calories |
3523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.6 g | 303% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 7573 mg | 329% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 44.6 g | ||
| Protein | 209.3 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 626 mg | 48% | |
| Iron | 35.3 mg | 196% | |
| Potassium | 7364 mg | 157% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
